Antioxidant and anti-inflammatory activities of isolated bioactive peptides from fermented African oil beans

Abstract

Fermented African condiments are traditional seasoning and flavor enhancers used across various African cultures. Formulation of these condiments usually involves fermentation of indigenous legumes which are then used to enhance flavor, improve preservation, and boost nutritional value by adding beneficial probiotics. The fermentation process releases bioactive peptides—short chains of amino acids that can modulate various biological processes. These peptides help alleviate oxidative stress by neutralizing free radicals and reduce inflammation by inhibiting pro-inflammatory pathways, making them beneficial for managing chronic conditions. This study focuses on the antioxidant and antiinflammatory activities of isolated bioactive peptides from fermented African oil beans. Bioactive peptides were isolated through column chromatography and several fractions were collected. Protein content was estimated by the Bradford method, followed by in vitro and in vivo assays to assess the antioxidant and anti-inflammatory properties. The ferric reducing antioxidant power (FRAP) and 2, 2 diphenyl-1-picrylhydrazyl radical scavenging assays revealed strong antioxidant activity. Anti-inflammatory activity was also significant, with some fractions inhibiting protein denaturation by 75.22%, 57.24% and 61.54% comparable to diclofenac (84.76%). In vivo tests using the albumin -induced paw edema model in rats further supported the anti-inflammatory potential of these fractions. Sodium dodecyl polyacrylamide gel electrophoresis (SDS-PAGE) analysis was conducted and revealed the presence of low-molecular-weight peptides which are likely responsible for the observed bioactivities. These findings indicate that fermented African bean seeds-derived bioactive peptides possess significant therapeutic potential for reducing oxidative stress and inflammation.